Rich Double Cream Cheese Cinnamon Roll Recipe

Cream Cheese Loaded Cinnamon Rolls

About These Cream Cheese Cinnamon Rolls

These Cream Cheese Loaded Cinnamon Rolls reign supreme in my world and are absolutely worth every minute they take. There are zero shortcuts here — this is a full, indulgent, from-scratch cinnamon roll, layered with a creamy butter-cream cheese spread inside the dough itself for extra richness/flakiness. I first made these in the early 2010s after finding the base recipe in Saveur magazine, and after years of tweaks, they’ve remained my all-time favorite cinnamon rolls.

They’re soft, flakey, decadent, and filled with warm spices, pecans, raisins (optional!), and finished with the dreamiest cream cheese frosting. Customize them however you like — no nuts, no raisins, no cream cheese layer — but once you try them as written, you’ll see why they are INSANE!

Why You’ll Love This Recipe

A cream cheese-butter layer inside the dough
Extra soft
Balanced cinnamon filling with nuts + raisins (optional)
Perfect for holidays, brunch, or slow cozy weekends
Make-ahead friendly — chill overnight, bake in the morning
A luxurious, thick cream cheese frosting

Ingredients You’ll Need

Dough

Active dry yeast
Sugar + brown sugar
Whole milk
Vanilla extract
Egg + egg yolk
All-purpose flour
Salt
Butter
Extra melted butter (for brushing)

Filling

Granulated sugar
Dark brown sugar
Pecans (optional)
Raisins (optional)
Cinnamon
Salt
Ground cloves
Maple syrup

Cream Cheese / Butter Layer

Cream cheese
Butter

Cream Cheese Frosting

Cream cheese
Salted butter
Powdered sugar
Vanilla extract

How to Make It

Mix and activate the yeast, then build the dough with sugar, milk, eggs, flour, salt, and softened butter. Let it rise until doubled. Prepare the cinnamon filling and the cream cheese-butter layer while it proofs. Roll the dough into a square, spread with the cream cheese mixture, fold, roll out again, and spread with the cinnamon filling. Roll tightly, slice into 8 large rolls, and let rise again (or refrigerate overnight). Bake until golden and finish with melted butter and rich cream cheese frosting.

Tips for Success

Make sure the yeast blooms properly before continuing
Don’t add extra flour too early — knead longer instead
Keep butter and cream cheese at room temperature for easy spreading
Fold the dough carefully to keep the cream cheese layer even
Chill overnight for easier slicing and the best flavor
Let rolls cool slightly before frosting so it melts beautifully

Frequently Asked Questions

Can I make these cinnamon rolls ahead of time?
Yes! Assemble the rolls, place them in the baking dish, cover tightly, and refrigerate overnight. Let them sit at room temperature for 30–45 minutes before baking.

Do I have to add nuts and raisins?
Not at all — they’re completely optional. You can leave them out or swap in chocolate chips, more cinnamon sugar, or nothing at all.

Can I skip the cream cheese/butter layer inside the dough?
Yes, but it’s what makes these cinnamon rolls extra rich and unique.

How do I know when the rolls are done baking?
They should be golden brown on top and feel set in the center. If you use a thermometer, the center should read around 190°F.

Can I freeze the baked cinnamon rolls?
Yes! Freeze unfrosted rolls, wrapped tightly. Thaw overnight in the fridge and warm in the oven before adding frosting.

What if my dough seems too sticky?
Lightly flour your hands and work surface. Only add small amounts of flour as needed. Sticky dough = soft rolls.

Can I use instant yeast instead of active dry yeast?
Yes. Skip the blooming step and mix the yeast directly into the dry ingredients. Rise times may be slightly shorter.

Why is my filling leaking out?
This can happen if the dough is rolled too thin or the filling is spread too close to the edges. Leave a small border and roll tight but not overly tight.

What to Serve With These Cinnamon Rolls

Fresh berries or citrus fruit
Scrambled eggs
Bacon or sausage

Other Recipes You’ll Love

Cream Cheese Cinnamon Rolls

Yield: 8

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Ingredients

Dough

1 package active dry yeast (2 1/4 teaspoons)
1/4 cup plus 1/2 tsp. Sugar
1/2 cup whole milk
2 tablespoons dark brown sugar
1 teaspoon vanilla extract
1 egg
1 egg yolk
3 cups flour (plus more for kneading)
1 tsp salt
8 tablespoons butter, at room temperature
Extra butter, melted for spreading on top of dough and on top of cooked cinnamon rolls- about 4-6 tablespoons

Filling

1/2 cup sugar
1/4 cup dark brown sugar
1/2 cup finely chopped pecans
1/4 cup raisins
1 tablespoon ground cinnamon
1/2 teaspoon salt
1/8 teaspoon ground cloves
3 tablespoons maple syrup

Cream Cheese / Butter Layer

5 oz cream cheese, at room temperature
3 tablespoons butter, at room temperature

Cream Cheese Frosting

8 oz cream cheese, room temperature
4 tablespoons salted butter, room temperature
3 - 4 cups powdered sugar (depending on how you like it to taste)
1 tsp vanilla extract

Instructions

Dough

To prepare the dough, begin by adding yeast, 1/2 teaspoon of sugar, and 1/4 cup of warm water into the bowl of a stand mixer. Mix these ingredients together and allow them to rest for approximately 10 minutes, or until you see the mixture become frothy.
Attach the dough hook to your mixer, then incorporate the remaining sugar (1/4 cup), milk, brown sugar, vanilla, egg, and egg yolk. Mix these on low speed for about 1 minute until well combined, then switch off the mixer. Add the flour and salt to the mixture, then mix on medium speed until the dough begins to form. Once it starts to come together, increase the speed to high and knead the dough for approximately 5 minutes.
Next, incorporate the butter into the dough, continuing to knead until it achieves a smooth texture and begins to detach from the sides of the bowl, which typically takes about 6 minutes or more. If the dough seems too soft, resist the urge to add extra flour; instead, knead longer to fully integrate the butter, which will eventually give the dough the right consistency. Once you've reached this point, remove the bowl from the mixer, cover it with plastic wrap, and let it sit in a warm area to rise for 1 1/2 to 2 hours, or until the dough has doubled in size.
While the dough is proofing, prepare the filling by combining sugar, dark brown sugar, pecans, raisins, cinnamon, salt, cloves, and maple syrup in a bowl. Mix well and set aside.
In a medium bowl, blend the cream cheese and butter with a rubber spatula until the mixture is smooth and spreadable.
Once the dough has risen, gently deflate it by punching it down, then transfer it to a well-floured surface. Knead for about a minute until the dough isn't sticky, adding more flour if needed. Using a floured rolling pin, shape the dough into a 12" x 12" square. Spread the cream cheese-butter mixture evenly over this square.
Fold the dough like you would a letter for an envelope, into thirds. Then fold the ends of this rectangle into thirds again, creating a small square. Turn the dough over so the seam is underneath, and gently roll it out to a 10" x 20" rectangle.
Orient the dough so the short sides are facing you. Brush with melted butter, then spread the filling mixture over the dough, and then lightly press the filling into the dough.
Now, roll the dough tightly from the edge closest to you towards the top, ensuring an even roll and adjusting as you go.
Lay the log seam-side down on a cutting board, mark into 8 equal sections, and slice through.
Arrange these 8 rolls in a greased 9x13 inch baking dish, cover, and let them rise in a warm place for 2 hours or refrigerate overnight.
Preheat the oven to 375°F. Once the rolls are done with their final rise, remove them from the refrigerator to warm up slightly before baking. When the oven is preheated and the rolls are ready, place them in oven to bake for about 30-40 minutes until they are golden brown. When they are finished baking, brush cinnamon rolls with melted butter and let cool for 5 minutes before adding the frosting. Enjoy!

Cream Cheese Frosting

While the cinnamon rolls are in the oven, make the frosting. In a large mixing bowl, combine the cream cheese, vanilla, and butter. Use an electric mixer to beat them together until the mixture is smooth and fluffy. Gradually add the powdered sugar, mixing until it's completely incorporated. Slater the frosting over the cinnamon rolls and have THE BEST TIME!